I think sweets took up too much of my attention this holiday season. Now that it’s a new year, I’ve been trying to focus more on healthy, flavorful dishes. The kind I enjoy not only for their taste, but for my conscious. I can’t remember how I found this recipe, but I sure am glad I bookmarked it. Just as the first blogger says, the glaze is really incredible, and replicates the skin. This was a great mix of sweet & spicy. I kicked up the heat & added the full amount of chili powder, and used crushed red pepper flakes instead of ground red pepper, because it’s what I had. If you can’t handle heat, I suggest you tone it down a little. Mmm mmm good. The Boy said this one is a definite keeper. I even think it would be good to serve company. I served ours with brown rice, & a frozen veggie blend from Archer Farms (Target). They were the perfect sides!


I’m also submitting this to a blog event, Joelen’s Culinary Adventure’s Tasty Tools Measuring Tools. One measure tool I have is my Pampered Chef Measure-All. This is a great thing to have. I use it more often than one might think. For this meal alone, I used the liquid pouring end of it to measure the water for my rice, flipped it over to the dry ingredients side to measure the rice, and most importantly, the honey for the glaze in the recipe. This recipe calls for 6 Tbsp of honey. My first thought was, “Crap, how am I supposed to measure that much honey with my measly little measuring spoon? It will be a gloppy mess!” This Measure All has your standard cups & ounces, but also has markers for tablespoons! It has the thing you push & pull for sticky ingredients like mayo, peanut butter, honey, pumpkin, sour cream (all things I’ve used it for!). It made measuring the honey so easy, with much less mess than trying to use a measuring spoon!
*Photo from Pampered Chef website


Print

Spicy Honey-Brushed Chicken Thighs

from Cooking Light, as seen on Columbus Foodie

Ingredients:


2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground red pepper (I used 1/4 tsp.)
8 skinless, boneless chicken thighs
Cooking spray
6 tbsp. honey
2 tsp. cider vinegar

Directions:

Preheat broiler. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done (ours took about 4-5 more minutes - check internal temperature with a meat thermometer to be sure). Yield: 4 servings (serving size: 2 chicken thighs)